I tried someone else’s slow and low oven method and it was terrible. We tried other spots but this place was open till 1am, had large portions and was welcoming. I used to get pernil, yellow rice and beans, some fresh lime wedges and sweet fried banannas all this for 5 bucks. In the summer, if it was 85 degrees outside, it was 110 in there, so eating in the place was out of the question. Juke box in the back, a few tables and a few stools at the counter. On Broadway near flushing ave was a little mom and pop roasted chicken and pernil shop. I used to eat it about monthly in Brooklyn. Thank you for putting up with my rambling but I hope some of you at least make this recipe and enjoy it as much as me and my husband did.įirst a little background about myself and pernil. This dinner can be made at any time doesn’t have to be a holiday I’ll definitely be making it again on our anniversary come June. I topped this dinner off with sweet potato recipe casserole. Tender, tender, tender! I use the drippings to make homemade gravy of course with homemade mashed potatoes. So I put this in the microwave and I cooked it on high for 4 hours then I turned it down too low and let it finish cooking until 5:00. You don’t really taste the green olives but it gives it this flavor that is so unique and so good! You make regular potato salad add green olives and Goya adabo and then some of your own seasonings that you prefer. My husband hates green olives but he loved this potato salad. My husband absolutely loved it! I made that and a Puerto Rican potato salad that I learned to make years ago it actually has green olives in it. Saying that with all the mistakes I made this was the most, let me repeat, the MOST delicious ham! Okay let me say pork not ham because it tastes nothing like ham this particular cut of picnic ham is more for making poor boys and sandwiches etc. So I had this big ham and I had to spend half of the morning defrosting it enough to make deep holes to put the rub into, (all of the ingredients mentioned above) then by having it defrosted you can marinate it overnight which I did not get to do. ![]() I minced the garlic put it in a bowl add it all the ingredients I mentioned along with the olive oil, it kind of helps it stick together and be pasty. First off let me say don’t forget to defrost your ham LOL. So here’s what I did with the ingredients I had. Well I looked at a thousand recipes and could not find those exact ingredients. She said, “oh you have to make pernil it’s a Puerto Rican ham!” So she told me to get Goya adobo, Sazon` recaito, and sofrito and that if I googled it I would find the recipe. I saw a lady looking at them and asked her opinion. ![]() You guys have to try this! I was at the grocery store and I wanted to buy a picnic ham to cook for my husband. I just posted this to Facebook and wanted to share it with you guys: I usually leave the bone in, it’ll slip right out when it’s done. You can also remove the bone at this time if you wish, it will allow for faster cooking. ![]() Once it’s removed, poke your roast with the knife so it’s got a bunch of slits for your garlic paste to seep into. I totally forgot to take a picture of the roast before I removed the skin, but it’s pretty straight forward. Take a boning knife and remove the pig skin from the roast (or have your butcher remove the skin for you). Pernil is typically made with a bone-in, skin-on pork shoulder or Boston butt roast. You’ll need a 6 quart Crockpotfor this recipe. This pernil is tender, moist, juicy, aromatic, and shreds like pulled pork with no effort, just a slow cooker! A delish dish that’s foolproof and weeknight friendly? WOO! Let’s do this. Pernil that’s roasted in the oven can become dry and tough without proper attention, but the moist environment of the slow cooker makes that virtually impossible.
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